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Wednesday, October 17, 2012

Grilled Chicken Salad with Warm Goat Cheese

I know there are so many of you that are in fall food mode, but bear with me - It's still been in the 90's here and I'm still in a bit of the summer food mode.  I will say this, though, that will be ending least I hope it will.  Our nights/mornings are finally starting to drop into the 60/50's - so there is hope for fall yet.  For now, though, you'll just have to close your eyes and pretend its warmer than it really is where you are at and that you are still craving nice, light meals. :)

Grilled Chicken Salad with Warm Goat Cheese
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
2 boneless, skinless chicken breasts
olive oil
salt and pepper
cayenne pepper
1/2 small baguette, sliced 1/4-inch thick
2-3 oz herb crusted goat cheese
4 cups romaine or green leaf lettuce, chopped or torn
1 cup cherry tomatoes, quartered
1/4 English cucumber, sliced
For the vinaigrette -
3 Tablespoons extra virgin olive oil
2 Tablespoons champagne or white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon red pepper flakes

Drizzle olive oil over both sides of each piece of chicken.  Sprinkle liberally with salt, pepper and cayenne pepper.  Set aside.  Slice the goat cheese, or spread it over each slice of baguette.

To make the vinaigrette - whisk together all the ingredients in a small measuring cup.  Set aside.

Preheat grill to 375 degrees F.  Clean and oil grill grate.  Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to cool.  Thinly slice or cut into bite size pieces.

Place the baguette slices on the top shelf of your grill and close.  Allow to get warm, about 3-5 minutes.  Remove from grill.

Build the salad by tossing a little vinaigrette with the lettuce and placing on a plate or in a large bowl.  Top with cucumber and tomato.  And finally top with chicken.  Drizzle with more vinaigrette and serve with warmed goat cheese toasts.  Enjoy!

One Year Ago:  Pork Chops with Pineapple BBQ Sauce
Two Years Ago:  Tilapia with Orange Glaze


belleau kitchen said...

We forgive you. And with a chicken salad like this who could not. Plus I need to diet so I should be eating more stuff like this and less stodgy winter stuff!

StephenC said...

Very artfully arranged. I'm with Dom - still ready to eat light a bit more.

Big Dude said...

Looks like fall food to me - nicely presented.

Cranberry Morning said...

Yes, that's a beautiful photo Jenn! And can you believe, I've never ever eaten goat's cheese. Gotta fix that. This looks very tasty, and I love the cucumber!

Pam said...

90 degrees? UGH! I would still be eating salads too. This one looks tasty and hearty - a perfect meal!

Angie's Recipes said...

This is also great for an autumn salad ;-) Looks delish!

Lea Ann (Cooking on the Ranch) said...

Hey, I can eat soup year round and salads year round. Great sounding salad Jenn.

Chris said...

Another great salad, Jenn. It's really cooled off here but I still like hearty salads like this.